Original Danish Cookies

Overview

The main difference between this cookie and other recipes – the original Danish cookie recipe has no eggs! Moreover, the most primitive shape is also a slice, of any size. The recipe is very simple, just flour, oil and sugar. Except for a little baking soda, there is almost no leavening agent. It relies entirely on whipping butter and adding sugar to get a crispy texture. A little egg liquid is used to brush the dough, and there are no eggs in the main ingredients.

Tags

• baking
• children
• afternoon tea
• cookies
• low gluten flour
• unsalted butter
• whole egg liquid
• baking soda
• coarse sugar
• fine sugar

Ingredients

Steps

1. 1 All materials are accurately weighed;

   

2. 2 Let the butter soften at room temperature;

   

3. 3 Beat the butter until it is white in color and fluffy in texture, leaving feathery traces when the whisk is passed over it (you can use an electric whisk or use your hands);

   

4. 4 Add caster sugar;

   

5. 5 Whisk briefly for a few times and mix evenly. There is no need to wait for the sugar to melt;

   

6. 6 Mix flour and baking soda and sift into butter paste;

   

7. 7 Use a spatula to squeeze up and down, cut and mix evenly until no dry powder is visible;

   

8. 8 Put the batter into a plastic bag;

   

9. 9 Roll it into a 3 or 4mm thick square, refrigerate until hard, about 30 minutes to 1 hour, just refrigerate, no need to freeze;

   

10. 10 Take out the dough sheet and brush it with a thin layer of egg wash;

    

11. 11 Then sprinkle the coarse sugar evenly, sprinkle more, the biscuits will not be sweet;

    

12. 12 Cut into appropriate sizes;

    

13. 13 Arrange into a baking tray (lined with tin foil or baking paper), leaving a gap in the middle so that the biscuits will expand when baking;

    

14. 14 Preheat the oven to 160 degrees, add the biscuits, and bake for 12 to 15 minutes, until the surface is golden brown.